At our place Christmas is all about family, friends and food. On at least one of the days we just put a lot of different dishes on the table, take a plate and sit on the couch. When I saw coloured sushi in a restaurant, I immediately got the inspiration to make this mackerel sushi for Christmas. Perfect as a starter but also perfect for my Christmas couch day.
125 grams sushi rice
175 ml water
3 table spoons rice vinegar
1/2 teaspoon sugar
1/2 teaspoon salt (preferably Maldon smoked salt)
2 boiled beetroots
1 sheet of nori halved lengthways
150 grams smoked deboned mackerel filets
1 table spoon yoghurt
1 table spoon mayonaise
finely chopped half apple
handful of chopped flat parsley
juice of 1/2 lemon
Add 125 grams sushi rice to 175 ml of cold water. Stir well and bring to a boil.
Simmer for 10 minutes with the lid on.
Turn off the heat leaving the lid on and leave to stand for another 15 minutes. Do not take the lid of during that period.
Heat the rice vinegar with sugar and salt until dissolved
Blend the beets to a fine puree in the food processor
Mix the puree and the rice vinegar with the sushi rice
Make the mackerel rillettes by adding the yoghurt, mayonaise, chopped apple, flat parsley and lemon juice. Stir through with a fork.
Take a bamboo mat and cover with plastic wrap
Take 1 halved nori sheet and cover evenly with the sushi rice. At the top side go over the sheet 1 extra centimeter
Carefully turn the nori sheet with rice
Top the nori with the mackerel rillettes
Pick up the edge of the bamboo mat and plastic wrap and carefully roll the mat away from you lightly pressing until you have a neat roll.
Slice sushi pieces and serve with soy sauce.
If you still have some mackerel rillettes left, you can easily serve it with a crostini.